Grilled Marinated Turkey Breast Recipe

TomatoBasil Grilled Turkey Breast Salad (Whole30)

WebDec 25, 2023 · Assemble the Salads & Serve. Slice the turkey cutlets thinly, then divide the lettuce into four bowls. Top each bowl with a sliced …

1. Whisk all the marinade ingredients together. Pour over the turkey cutlets, turning to coat. Cover and allow it to marinade for at least 30 minutes.
2. While the turkey marinates, make the salad dressing. Mince the shallot. Stir the vinegar, shallot, and seasonings together, then whisk in the olive oil. Set it aside until you're ready.
3. Slice the tomatoes in half and dice the cucumbers into bite sized pieces (if the cucumbers are extra seedy, I like to scrape the seeds out first). Chop the lettuce. Tear the basil leaves.
4. Heat the oil in a large skillet over medium heat. When the oil is shimmering, it's ready!

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Marinated Turkey Breast Craving Tasty

WebNov 6, 2017 · Instructions. Prepare the marinade by mixing all of the ingredients together in a large bowl or a plastic Ziplock bag. Add the …

1. Prepare the marinade by mixing all of the ingredients together in a large bowl or a plastic Ziplock bag. Add the turkey breast and make sure that every part is covered with the marinade. If using a Ziplock bag, expel as much air as possible before sealing it. Marinate in a fridge for 12-24 hours. If marinating is not an option, roast the breast immediately and serve with those delicious pan juices - it will still be awesome.
2. Preheat oven to 325F.
3. Place the turkey breast into a deep baking dish and pour in the marinade. It's best to use a baking dish that is not too big otherwise too much liquid will evaporate. Bake uncovered on middle rack for about 1 to 1 1/2 hours, depending on size, until the internal temperature of the meat in the thickest part reaches 160F - the temperature will rise to 165F during resting (see Notes). Baste the top and the sides of the breast with pan juices about every 20 minutes - this will prevent the top from drying out and will help with browning.
4. If toward the end of baking the skin did not brown enough, turn on the broiler on high for 2-3 minutes. Do this before the internal temperature reaches 160F. I normally do it at about 150F internal. Monitor broiling process very closely as the skin can go from a nice deep-golden brown to charred pretty quickly.

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